Fry in hot oil	Chicken Chimichanga Fundido

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Chicken Chimichanga Fundido

Source: Orlando Sentinel, February 2, 1983

Yield: 1 serving

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Ingredients

• 1 10- or 13-inch flour tortilla

• 2 Tbsp refried beans

• 2 Tbsp cold chile con queso

• 3/4 cup chicken filling (see recipe below)

• 3 Tbsp hot chile con queso (see recipe below)

• Chopped black olives and chopped green onions for garnish

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Preparation

Warm tortilla slightly in oven.

Using a spatula, spread refried beans in center of tortilla. Cover beans with cold chile con queso. Mound cold chicken filling on top of chile con queso. (If smaller tortilla is used, adjust amount of chicken filling accordingly).

Fold sides of tortilla over filling, fold over ends and secure with picks. (Chimichangas can be made in advance up to this point and refrigerated until serving.)

Fry stuffed tortillas in 350 F oil for about 2 1/2 minutes, until golden brown. Drain on paper toweling. Place in 350 F oven a few minutes to heat chicken filling thoroughly, cold filling will not heat through in short frying time required.

Place chimichanga on dinner plate, spoon on hot chile con queso. Garnish top of chimichanga fundido with chopped black olives and chopped green onions if desired.

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Chicken Filling

• 1 2-lb chicken

• 1 tsp salt

• 1 garlic clove

• 1 bay leaf

• Cold water

• 1 Tbsp vegetable oil

• 1 small onion, minced

• 1 green pepper, seeded and diced

• 1 garlic clove, minced

• 2 tomatoes, diced

• 1 tsp concentrated chicken base or chicken bouillon

Place chicken, salt, garlic, and bay leaf in large saucepan with enough cold water to cover. Bring to boil over high heat. Reduce heat and simmer until chicken is tender, about 1 hour.

Remove chicken from broth and let stand until cool. Pull off chicken skin and shred chicken meat with fork or with fingers and set aside.

Heat oil in large skillet over medium heat. Add onions and green peppers and saute until soft, about 5 minutes. Add minced garlic and saute briefly.

Stir in shredded chicken, tomatoes and chicken broth.

Reduce heat and simmer until most of the liquid is evaporated, about 12 to 15 minutes.

Refrigerate, covered.

Makes 8 servings.

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Chile con Queso

• 1 cup shredded Monterey Cheddar Jack cheese

• 1/2 cup shredded Cheddar cheese

• 1/2 cup chopped green chiles, drained

• 1/4 cup half and half cream

• 2 Tbsp onions, finely chopped

• 2 tsp ground comino (cumin)

• 1/2 tsp salt

• 2 Tbsp pimentos, finely chopped

Place all ingredients in a heavy 2-quart saucepan. Heat over low heat, stirring constantly, until cheese is completely melted.

To keep chile con queso warm place it in a double-boiler, stirring occasionally to avoid drying.

Makes 4 servings.